Espresso is defined by method rather than bean: hot water, roughly 90–96°C, is forced through a compacted puck of very finely ground coffee at high pressure, extracting a small, concentrated shot topped with a layer of golden-brown crema. That method, more than any single origin or roast, is what gives espresso its intensity and its role as the base for drinks like cappuccino, latte and macchiato.

An espresso machine forces hot water through a tightly packed puck of finely ground coffee at roughly 9 bars of pressure. The short contact time and high pressure extract oils and fine particulates that gravity-brewed methods leave behind, producing the shot's characteristic body and crema.

A ristretto uses less water for a shorter, more concentrated shot; a lungo uses more water for a longer, milder one. From espresso as a base, milk and water are added in different ratios to create the wider espresso-based menu: macchiato, cortado, cappuccino, flat white and latte, each defined by how much milk and foam is added.

Traditionally taken quickly, standing at a counter, often after a meal. Its intensity pairs well with something small and slightly sweet, biscotti, a square of dark chocolate, or simply on its own.